Overall the event raised $3,440 from the dinner and has been donated to ABS CBN Foundation International in the Philippines. This was a more delicate form of the “White Rabbit” candy we all grew up eating, softer and pleasantly sweet. To end the meal, we were given homemade Filipino “White Rabbit” candy as a token of their appreciation. The other option for dessert was an assortment of fruits from the Philippines. Lots of happy guests with this dessert and it was a favorite among many of my friends who attended the dinner. The pastry chef did a great job creating this dessert. DessertĬoconut – Almond cake, dolce de coconut, mango, latik ice cream Smoked Eel roll (description above) Pre-DessertĪ spoonful of Halo Halo (traditional Filipino dessert with a mix of shaved ice, evaporated milk, sweet beans and fruits) starts the sweet courses. Technique, plating, and style can be seen and tasted in this dish. While this course was not traditional Filipino cuisine, this dish showed the range and experience of one of the chefs, who has worked in 1 Michelin Star restaurants in New York City and in London. Smoked Eel roll – I’m not sure of the exact name, but it was served with a smoked filled glass. To pair each course with garlic fried rice is a special treat. Humba is braised pork style dish, from the Visayas Islands in the Philippines.Įvery dish is eaten with rice in the Philippines. Kawali is pork belly, deep fried and served crispy. Inasal is a barbecue style Filipino dish. This plate was all about the pork belly in three different forms. The Belly – Cooked three ways: Kawali, Inasal, and Humba
The taste of Kare Kare was all there, with a dab of bagoong (fermented shrimp paste) to bump up the salt and authentic flavors. An elevated version of Kare Kare (oxtail stew flavored with roasted peanuts or peanut butter with vegetables), this dish had all of the traditional elements in a more condensed form and artistically plated. This was my favorite dish of the evening. Tail of an Ox – Eggplant, long beans, bok choy, kare kare sauce Lobster Kinilaw – Seared lobster, tomato, wild mushrooms, watercress, kalamansiīistek Salad – Short rib, lettuce, bean sprouts, red radish Second and Third Course
#Sushi katana full
The multiple courses gave us just a taste, but enough to make us full and a give us a memorable experience in the end. The plating was beautiful and flavors were on point. After each course, the flavors brought back nostalgic childhood memories of eating, and left us wanting more of each dish. The dishes we chose had the heart and soul of traditional Filipino food, but they were elevated and more refined than what our moms (or dads) cooked growing up. I attended this dinner with a friend, both of us being Filipino and raised on Filipino food. Each guest was offered a Kalamansi Mimosa to start. The menu featured a 7 course pre-fixe meal for a minimum donation of $40.Īs you can see in the photo above, there were a few options offered to guests on selecting their courses. The charity dinner was held at Sushi Katana, where one of the chef’s friends is a co-owner and offered to host the event. Three chefs, all friends who recently relocated back to Central Florida, combined their talents to create a special dinner highlighting Filipino cuisine with a more refined approach.
Earlier this month a special dinner was held in Orlando, FL to raise funds for the victims of Typhoon Haiyan in the Philippines.
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